Best Chewy Chocolate Chip Cookies Recipe
This recipe delivers the best chocolate chip cookies that are soft, chewy, and packed with rich, gooey dark chocolate chips. Easy to make without a mixer, these classic cookies feature a perfect balance of brown and granulated sugars for optimal texture and flavor. Chilling the dough allows you to customize the cookie thickness and spread to your liking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Wet Ingredients
- ¾ cup unsalted butter (1½ sticks), melted and cooled slightly
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Add-ins
- 1 heaping cup dark chocolate chips
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the melted and slightly cooled unsalted butter with the brown sugar and granulated sugar until smooth. Add the whole egg and additional egg yolk, whisking together until the mixture is fully combined with no streaks of egg white visible. Stir in the vanilla extract.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and fold together gently using a spatula. When the mixture comes together but still has some flour visible, fold in the dark chocolate chips until a soft cookie dough forms without any dry patches.
- Chill Dough: Cover the cookie dough and refrigerate for at least 30 minutes up to 2 days. Shorter chilling yields thinner, flatter cookies that spread more during baking, while longer chilling results in thicker, chewier cookies that spread less.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop Dough: Use a 2-tablespoon cookie scoop (or spoon) to portion out the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies one sheet at a time for 9 to 11 minutes, until the edges turn golden brown but the tops remain pale. The cookies may look slightly underbaked when removed, but they will continue to set as they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. This ensures they firm up properly for the best texture.
Notes
- Chilling the dough is important for controlling cookie spread; chill longer for thicker cookies.
- Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
- To soften butter quickly, melt it gently and allow to cool slightly before mixing to avoid cooking the egg.
- Dark chocolate chips add a rich flavor, but you can substitute semi-sweet or milk chocolate chips if preferred.
- Cookies keep well in an airtight container for up to 5 days or can be frozen for longer storage.
